Let's start braining storming what to eat this Saturday. Our pick, a French-American fusion journey at home. Let's stay home this Saturday!

For our recipes, we suggest:

• sustainable choice of proteins,
• fruits and vegetable that are in season
• keep around 15 ingredients
• everything made from scratch

The Menu

Brie and Apple Crostini

Mixed Greens with Strawberry Vinaigrette

Creamy Leek and Potato Soup

Herbed Turkey Breast with White Wine Sauce

Shopping list:

serving: 1 person

Proteins: Turkey Breast

Dairy: Brie Cheese Goat Cheese

Produce: Baguette Apples (for crostini) Strawberries (for salad and dessert) Mixed Greens (for salad) Pears (for salad alternative) Leeks (for soup) Potatoes (for soup) Fresh Herbs (such as thyme and rosemary, for turkey) Lemon (for turkey and tart) Fresh Dill (for turkey and dessert) Pecans (for salad) Raspberries (for dessert)

Pantry: White Wine (for turkey and sauce) Chicken Broth (for soup and sauce) Pie Crust (for dessert)

Things you may already have: Honey Olive Oil Salt and Pepper Balsamic Vinegar  Heavy Cream Butter

Recipes

Appetizer

(image for reference only: Lemon Tree Dwelling)

Ingredients: Baguette Brie Cheese Apple Slices Honey / Maple Syrup

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Slice the baguette into thin rounds and arrange them on a baking sheet.
3. Thinly slice the Brie cheese and place a slice on each baguette round.
4. Top each crostini with an apple slice.
5. Drizzle honey over the crostini.
6. Bake in the preheated oven for about 5-7 minutes, until the cheese is melted and bubbly.
7. Remove from the oven and serve warm.

Salad

Ingredients: Mixed Greens Strawberries, sliced Goat Cheese Pecans Balsamic Vinaigrette (balsamic vinegar, olive oil, honey, mustard, salt, and pepper)

Instructions:

1. In a large bowl, combine the mixed greens, sliced strawberries, crumbled goat cheese, and pecans.
2. Drizzle the balsamic vinaigrette over the salad and toss gently to combine.

Soup

Ingredients: Leeks, cleaned and sliced Potatoes, peeled and diced Chicken Broth Heavy Cream

Instructions:

1. In a large pot, sauté the sliced leeks until softened.
2. Add the diced potatoes and enough chicken broth to cover them.
3. Simmer until the potatoes are tender.
4. Use an immersion blender or a regular blender to puree the soup until smooth.
5. Return the soup to the pot, stir in a splash of heavy cream, and heat gently.

Main Course

 

Ingredients: Turkey Breast Fresh Herbs (such as thyme and rosemary) White Wine Chicken Broth Butter Olive Oil Salt and Pepper

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Rub the turkey breast with a mixture of chopped fresh herbs (thyme and rosemary), salt, and pepper.
3. In an oven-safe skillet, heat olive oil over medium-high heat.
4. Add the turkey breast and sear on both sides until golden brown, about 2-3 minutes per side.
5. Transfer the skillet to the preheated oven and roast for about 15-20 minutes, or until the internal temperature reaches around 155-160°F (68-71°C). This is slightly lower than the recommended 165°F (74°C) because the turkey will continue to cook after it is removed from the oven.
6. Remove the turkey from the oven and skillet and let it rest for about 10-15 minutes before slicing. During this time, the residual heat will finish cooking the turkey, and the internal temperature should rise to 165°F (74°C).

Alternative using Sous Vide Method:

1. Season the turkey breast with herbs, salt, and pepper.
2. Place the seasoned turkey breast in a sous vide bag or vacuum-sealed bag.
3. Set the sous vide machine to 150°F (65.5°C) for medium doneness or 165°F (73.9°C) for well-done.
4. Submerge the bag in the water bath and cook for 2 to 4 hours, depending on the desired level of doneness.
5. Once cooked, remove the turkey from the bag and pat dry.
6. Heat a skillet over medium-high heat and add olive oil.
7. Sear the turkey breast briefly on both sides to develop a crust, about 1 minute per side.
8. Prepare the white wine sauce separately by deglazing the skillet with white wine and chicken broth, then reducing and adding butter.

Dessert

Ingredients: Pie Crust (store-bought or homemade) Dark Chocolate, chopped Heavy Cream Raspberries

Instructions:

1. Preheat the oven as per the pie crust instructions.
2. Roll out the pie crust and fit it into a tart pan.
3. Blind bake the crust according to the package instructions.
4. In a saucepan, heat heavy cream until just simmering.
5. Pour the hot cream over the chopped dark chocolate and let it sit for a minute.
6. Stir until the chocolate is melted and the mixture is smooth.
7. Pour the chocolate mixture into the baked tart shell and spread it evenly.
8. Arrange raspberries on top of the chocolate filling.
9. Chill the tart in the refrigerator until set.